Vegan Roots and Blues Bisque - alive magazine

Name: Vegan Roots and Blues Bisque - alive magazine
Ingredients: 2 lb (1 kg) assorted white root vegetables, such as turnip, celeriac, parsnips, potatoes, and Jerusalem artichokes; 1 large sweet onion, peeled and quartered; 4 large garlic cloves; 2 Tbsp (30 mL) grapeseed oil; 1/2 tsp (2 mL) sea salt; 1/4 tsp (2 mL) freshly ground white pepper; 3 fresh thyme sprigs, plus extra for garnish; 1/4 lb (110 g) small purple potatoes, about 4 small potatoes; 6 cups (1.5 L) vegetable or chicken stock; 398 mL can cannellini beans, rinsed and drained; 3 Tbsp (45 mL) cider vinegar; Freshly grated nutmeg

www.alive.com

Sipping soup is supreme comfort on a wet and damp fall evening. This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 lb (1 kg) assorted white root vegetables, such as turnip, celeriac, parsnips, potatoes, and Jerusalem artichokes
1 large sweet onion, peeled and quartered
4 large garlic cloves
2 Tbsp (30 mL) grapeseed oil
1/2 tsp (2 mL) sea salt
1/4 tsp (2 mL) freshly ground white pepper
3 fresh thyme sprigs, plus extra for garnish
1/4 lb (110 g) small purple potatoes, about 4 small potatoes
6 cups (1.5 L) vegetable or chicken stock
398 mL can cannellini beans, rinsed and drained
3 Tbsp (45 mL) cider vinegar
Freshly grated nutmeg